FBD

Emeril's Meat Sauce

A slow-simmered Bolognese-style meat sauce using equal parts ground beef, veal, and pork with tomatoes, herbs, and Parmigiano-Reggiano — yields 1.5 to 2 quarts.

Emeril's Meat Sauce prepared as a finished dish
Cook
2 hr 30 min
Total
2 hr 55 min
Yield
8 servings
Difficulty
Advanced
Cuisine
Italian-American
Protein
Beef

Ingredients

Original recipe
Shopping list for 8

Instructions

  1. 1

    In a large nonreactive saucepan over medium heat, add oil. Season combined meat with salt and pepper. When oil is hot, add meat and brown 4-6 minutes.

  2. 2

    Add onions, celery, and carrots. Season. Cook 4-5 minutes until vegetables are soft.

  3. 3

    Add garlic and tomatoes. Season. Cook 2-3 minutes. Whisk tomato paste with stock and add to tomatoes.

  4. 4

    Add thyme, bay leaves, oregano, basil, and red pepper. Mix well. Bring to a boil, reduce to medium, simmer about 2 hours. Stir occasionally; add more liquid if needed.

  5. 5

    During last 30 minutes, reseason with salt and pepper and stir in the cheese. Remove from heat. Let sit 15 minutes before serving.

Tags

pastaemerilbolognesemeat-saucesunday-sauceitalian-american

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